We recently connected with Taciana Mcdaniel and have shared our conversation below.

Taciana, appreciate you joining us today. We’d love to hear the backstory behind a risk you’ve taken – whether big or small, walk us through what it was like and how it ultimately turned out.

My entire culinary journey has been about taking risk and a leap of faith in the unknown. After high school in Chicago and even during my senior year, I began to get a pull to go into a creative career. I had an interest in fashion and at my high school, food science was my elective. One day, a celebrity private chef came in to talk about culinary arts. I come from a line of great home cooks and food has always brought our family and friends together. Although I wasn’t in the kitchen helping, I know it had an influence upon my interest. When the time for a decision for college came, I expressed my interest in both fashion and culinary, and due to the no traditional view, my parents urged me to go to traditional university. I ended up doing one year at Florida A & M University, ironically, but during that year, I rebelled and shared with my parents that I would be enrolling culinary school with or without their support. I was independent and proud of my decision, and soon completed my associates degree in culinary arts. Flash forward, I worked in restaurants, hotels, cafes, and a wellness center. At the wellness center, this where my interest in health and the power of food became a focus. So, I started a home meal prep service catered to different flavors with a healthy approach. Months after beginning to dedicate my time to this, I moved to South Florida. I tried to be “normal” and continue working daily in hotels on the sales catering and reservations side of the industry, but then Covid hit. During this time of reflection, food was calling me back. A friend and I started developing a plan to start a catering company, did all the research and development etc. I also started signing up for agencies to work as a personal chef. With the threat of government funding running out, I started a work from home position outside of the food industry. However, with now my focus shifting back to the workforce, I put the chef back on the shelf. One day out of no where I received a call from an agency I applied to prior to the shut down. The opportunity was to be apart of the chef’s network and teach cooking classes privately in my home. I was surely nervous, yet excited to start my journey back in to food. I had a couple classes, did a few dining experiences and it gave me a since of purpose again. Since, I am not native to the area and had limited resources to network into more opportunities to cook as a personal chef, I began explore and attract more agencies to share my gift. It was this risk that has prepared and transformed me into an entrepreneur today. I am thriving with the agencies and also now serving customers independently under BlackBox Kitchen for public and private cooking classes, meal preparation, and dining experience. The history of where I am and where I’m going was worth the journey. The company and I are growing and I am excited for what the future holds.

Taciana, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I shared quite a bit of my backstory and journey through the last question. However, essentially food on another level than just consumption was introduced to me through my food science elective in high school. I have allowed myself to continue to grow and explore through the world of culinary and being a chef. From, my first start of meal preparation, the most captivating part of what I offer is the cooking classes. Going back to my family, food brings people together and whether it’s through familiar cuisine or exploring something new, of the experiences I offer cooking classes are what I have become most passionate about. So, whether you need help weekly meal prep due to a challenging diet and I can help you by preparing delicious food to meet your needs. Or, need to learn how to cook, refine your skills, or just have fun learning something new, cooking classes are for you. For our dinners, I like to offer custom menus based on the inspiration of the event, season, and the clients vision. I want clients to enjoy their moment, their moment of better health and time management, skill improvement or exploration, great food and time with others.

What’s the most rewarding aspect of being a creative in your experience?

The most rewarding aspect of being a creative is being a memorable part of people’s lives. The impression that I’m able to make through something as simple as food. Food and the memories it provided for me, is what brought me on this path. To be a a conduit from food to others is what makes it all worth it.

What do you think is the goal or mission that drives your creative journey?

I want to explore the world and allow other cultures and foods to influence me and share with my audience. I want to witness these moments and bring them back to share stories and experiences with my classes and potential clients. It’s a bond and memory we will share together

Contact Info:

• Website: https://shop.castiron.me/blackbox-kitchen
• Instagram: https://www.instagram.com/chef_taciana?igsh=bjJyeTFycHlyMnp6&utm_source=qr
• Other: http://bio.site/Blackboxkitchen